Cream butter and sugar until light and fluffy. Beat in flour, 1/2 cup at a time. Add almonds and cinnamon. Shape dough into a ball, wrap in wax paper and refrigerate for an hour. Preheat oven to 325. Roll dough out to 1/8 inch thickness. Using a round cookie cutter 11/2 - 2 inch diameter, cut as many cookies as possible. Roll out remaining dough and cut an equal number of round cookies, but in these, cut a small hole. Bake them on an ungreased cookie sheet for 12 minutes. Remove cookies from sheet with a metal spatula. Cool for 20 minutes. Spread solid cookies with a thin coat of Preserves, place a cookie with the center-cut hole on top to form a sandwich. Spoon an extra dab of Preserves in the hole of each tartlet and sprinkle with confectioners sugar.

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